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Double your throughput without sacrificing a single inch of extra floor space. The Blodgett INVOQ 62BE/62BE stack gives you two powerful 7-tray ovens on one mobile stand, each packed with next-generation intelligence for faster, more consistent cooking and effortless cleaning.
Pan capacity | (7) full sheet pans per oven / (14) total (28) 2.5" deep 12"×20" hotel pans total |
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Food load | 19.8 lb max per tray 138.9 lb max per oven |
Temperature ranges | Convection 85–572 °F (30–300 °C) Steam 85–265 °F (30–130 °C) Combi 85–480 °F (30–250 °C) |
Dimensions (H×W×D)* | 69.4 × 42.4 × 40.6 in (1764 × 1077 × 1032 mm) *Depth incl. handle 43.8 in (1114 mm) |
Net / ship weight | 736 lb / 780 lb (334 kg / 354 kg) |
Electrical (per oven) | 22.3 kW | 208 V 3 Ph 64 A 240 V 3 Ph 57 A | 440 V 3 Ph 34 A 480 V 3 Ph 31 A |
Water connection | 3/4" NPT (1–6 bar / 5.5 L min) |
Drain | Ø 50 mm |
Heat emission | Latent 2.24 kW | Sensible 3.42 kW |
Noise level | < 65 dB(A) with or without hood |
Ingress protection | IPX5 |
Certifications | cULus, NSF, CE, ENERGY STAR® |
Stacked 6-Pan Combi Ovens – Two ovens stacked for maximum output in a compact footprint.
Versatile Cooking Modes – Convection, steam, or combination cooking for baking, roasting, steaming, and retherming.
Medium-Volume Capacity – Each oven holds up to 6 full-size sheet pans, ideal for busy restaurants and bakeries.
Digital Programmable Controls – Ensures consistent results and easy operation across multiple shifts.
Durable Stainless Steel Construction – Built for long-term reliability in commercial kitchens.
Blodgett Trusted Performance – Professional-grade ovens known for durability and consistent cooking quality.
Q: What is the Blodgett INVOQ 62BE/62BE?
A: The Blodgett INVOQ 62BE/62BE is a double-stacked electric combi oven, combining two 62BE units for versatile, high-volume cooking in commercial kitchens.
Q: What makes the INVOQ 62BE/62BE unique?
A: It provides dual combi decks with convection, steam, and combination cooking modes, offering precise temperature and humidity control for consistent results.
Q: What foods can it cook?
A: Ideal for roasting meats, baking breads and pastries, steaming vegetables, cooking seafood, and multi-item menu production.
Q: How does it cook?
A: Electric-powered with programmable controls, advanced steam injection, and even heat distribution to ensure reliable cooking and moisture retention.
Q: What is it made of?
A: Heavy-duty stainless steel interior and exterior, durable components, and easy-to-clean surfaces suitable for high-volume commercial use.
Q: Who is it best for?
A: Restaurants, hotels, caterers, and institutions that need a high-capacity, versatile double-stacked electric combi oven.
Run the automatic cleaning cycle daily to prevent grease and food buildup.
Wipe interior surfaces with a damp cloth after each use; avoid abrasive cleaners that can damage stainless steel.
Empty and clean drip trays regularly to maintain hygiene and prevent overflow.
Replace water filters as recommended to reduce limescale and protect steam components.
Inspect door gaskets and seals frequently for wear to ensure proper heat and steam retention.
Schedule professional servicing of fans, heating elements, and steam systems to maintain long-term performance.